Description
These Garlic Parmesan Wings are a perfect blend of crispy, buttery, and garlicky goodness topped with savory Parmesan cheese and fresh parsley. You can choose to bake them in the oven or air fry them for a quicker, equally delicious option. Ideal as a game day snack or party appetizer, these wings boast balanced seasoning and a crispy texture with minimal effort.
Ingredients
Chicken Wings
- 2 pounds chicken wings (cut into drumettes and wingettes)
Seasoning & Butter
- 2 tablespoons salted butter (melted) for coating wings
- 2 teaspoons sea salt
- 2 teaspoons dried parsley
- 1½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon ground white pepper (or ground black pepper)
- 6 tablespoons salted butter (melted) for garlic butter sauce
- 1 tablespoon minced garlic
Topping
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Baked Wings Preparation: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper and place a wire rack on top. Spray the rack with non-stick spray and set aside.
- Prepare Wings: Pat the chicken wings completely dry using paper towels to ensure crispiness. Place them in a large bowl, drizzle two tablespoons of melted butter over the wings, and toss to coat evenly.
- Season Wings: In a separate small bowl, combine sea salt, dried parsley, garlic powder, onion powder, dried basil, and ground white or black pepper. Sprinkle this seasoning mix uniformly over the wings and gently rub it in to cover both sides well.
- Bake Wings: Arrange the seasoned wings in a single layer on the prepared rack and baking sheet. Bake for 40 to 50 minutes, flipping halfway through to promote even cooking, until the wings are golden and have reached an internal temperature of 165°F (74°C).
- Prepare Garlic Butter Sauce: While the wings bake, mix the remaining 6 tablespoons of melted butter with the minced garlic in a medium bowl to create a flavorful sauce.
- Toss Wings: When wings are fully cooked, remove them from the oven and immediately toss them with the garlic butter mixture to coat them generously.
- Add Parmesan and Finish Baking: Sprinkle the grated Parmesan cheese evenly over the coated wings, place them back on the rack, and return to the oven. Continue baking until the Parmesan is lightly browned and crispy.
- Serve: Garnish the wings with a sprinkle of freshly chopped parsley. Serve hot with ranch dressing or your favorite dip.
- Air Fryer Wings Preparation: Preheat the air fryer to 400°F (204°C).
- Prepare Wings: Pat the chicken wings dry, drizzle with 2 tablespoons melted butter, and toss to coat evenly.
- Season Wings: Combine the salt, dried parsley, garlic powder, onion powder, dried basil, and pepper in a small bowl and rub the mixture onto both sides of each wing.
- Air Fry Wings: Arrange wings in a single, even layer inside the air fryer basket without overcrowding. Air fry for 8 to 10 minutes, then flip wings and continue cooking for another 7 to 9 minutes until the internal temperature hits 165°F (74°C). Cook in batches if necessary.
- Toss Wings: Mix remaining 6 tablespoons melted butter with minced garlic. After wings finish cooking, toss them in this garlic butter mixture.
- Add Parmesan and Finish Air Frying: Sprinkle wings with grated Parmesan cheese and return to the air fryer for 2 to 3 minutes or until Parmesan turns golden and slightly crisp.
- Serve: Garnish with chopped parsley and serve with ranch or preferred dipping sauce immediately.
Notes
- Patting the wings dry is critical to getting crispy skin.
- Use a meat thermometer to ensure wings reach the safe internal temperature of 165°F.
- The recipe works well with either white or black pepper depending on your preference.
- If using the air fryer, avoid overcrowding the basket to allow even cooking.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- For less sodium, use unsalted butter and reduce added salt.
- Leftover wings can be reheated in the oven or air fryer to retain crispiness.
